Steak directly on the coals?

JMJ · July 2016

I am curious about this. What are your experiences of this? Which steaks are most suitable? How long before flipping? What role does dome temp play?
I wanna try this but of course I don't want to waste any meat on it...

Ozzie_Isaac · July 2016

I've done it once. It was a fatty cut. I flipped once. The flames shooting up around my arms convinced me once was enough. I didn't worry about dome temp. Just wanted an even bed of all cherry red lump.

It was really good and a fun show.

4Runner · July 2016

JMJ said:

I am curious about this. What are your experiences of this? Which steaks are most suitable? How long before flipping? What role does dome temp play?
I wanna try this but of course I don't want to waste any meat on it...

I've never tried caveman but there are plenty of folks on here that have or still do. In my mind, I was going to have a smaller fire and make sure it is all burning good...grey with little to no black. Then I would just wing it from there. On and flip and flip. I'm thinking the cut can't be too thick either. Others might chime in to help or with a different opinion. Another option I'm considering is to SV it first and then directly on the coals with a nice thick cut. Not sure which is best. If I try it soon I'll report back but I bet you get a few good replies shortly.

Elijah · July 2016

I've done it a few times. The charcoal ash does seem to add flavor. Generally it's been with ribeye. I also look at the condition of the coal, but I'd guess it's in the 700-800 range. Wear a welding glove if you have it. Make sure it's a thick steak so you can get the sear before overcooking the steak.

Killit_and_Grillit · July 2016

This thread has my quasi undivided attention. Squirrel.

buzd504 · July 2016

I've done it. I find it chars the outside without cooking the inside sufficiently. I don't think it's an improvement.

epcotisbest · July 2016

Reverse sear to 110 internal temp then directly on the coals for about 90 seconds per side. The coals directly under the steak were fiery red. Nothing stuck to the steak. Turned out very good. I have done it a few times now. As for dome temp, I just did reverse sear at 250, took the steak off then left the grill opened up, got the coals good and hot with a handheld leaf blower, then plopped the steak right on the coals. Did not close the lid or take any temps at that point.

Elijah · July 2016

I'll add some photos I drug up from a T-bone cook.

Image: https://us.v-cdn.net/5017260/uploads/editor/6c/a4d8s25gyx1f.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/xr/p0731p7smqo5.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/f9/bo8vg4hiwxdn.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/yx/1lf7xtz0d2ku.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/83/la42eou3zeba.jpg

epcotisbest · July 2016

That looks great.

Mickey · July 2016

Done several and like ribeye best. Couple mins at most per side.

Skiddymarker · July 2016

Take a look thru Adam Perry Lang's Charred and Scruffed. using his butter baste and flipping a couple of times basting the just heated side, got a great crust. The issue for me was overcooking, maybe if done more often I'd get better at it. Definitely an experience worth having.

Elijah · July 2016

I pulled mine every few minutes to try and hit the temp.

pgprescott · July 2016

Elijah said:

I'll add some photos I drug up from a T-bone cook.

World class!

JMJ · July 2016

Great response - thanks all of you! Gotta try it. I've had my doubts after some bad experiences with the CI grid where, seemingly regardless of dome temp, it charres quite badly (flipped after 2,5 mins). Whatever - the coals themselves will do next time!

NPHuskerFL · July 2016

I've done Caveman many times. Other than using a CI pan it would fall as my #2 favorite on a cut with good marbeling characteristics. But, a CI pan wins with me most days.

lousubcap · July 2016

I'm with @NPHuskerFL on this. But the caveman as addressed above is an easy cook. Just make sure you have an even, hot bed of lump and some good tongs. Go for it-hot tub to around 110*F then flip around every 45 seconds or so til finished. At least 1.5" thick steaks for me. FWIW-
Edit: dome open the entire cook.

yljkt · July 2016

Did 2 prime rib bone-in untrimmed this way tonite. 124 on thermo-pop then last 20 degrees direct on lump. Best steak ever. Just watch the temps...and wear gloves. Lump and ash don't stick. But gets hot real fast.

Steak directly on the coals?

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